Summer, hot weather and guests in the garden … What could be better than to serve a Pavlova!
Feather Light, with out any fatt or egg yolks topped with the summer’s fresh berries on top! This is an evergreen summer classic.
By this recipe you can bake one large cake, as you see in the top image, which is the original version of Pavlova from the 1920’s.
Or the recipe can also be devided, and yield a two separate baked layers, to stack on top of eash other filled and topped with whipped cream and berries.
The cake can be baked several days in advance and will stay fresh if it is packed air tight ….
It is best to fill the cake only a few hours before serving, because the meringue will get souked from the whipping cream and berries .
Are you ready to get started?
- 4 egg whites – at room temperature
- 5.3 oz (150 gr) sugar
- 1 /4 teaspoon salt
- 1 teaspoon vanilla sugar / vanilla extract
- 1 teaspoon white wine vinegar
- 1 tablespoon water
- 2 cup (5 dl) heavy whipping cream
- 4 tsp sugar
- 1 tsp vanilla
Originally the Pavlova is decorated using kiwi and strawberry, but because of the season now, so I chose blueberries instead of kiwi.
Mix together vinegar and water and set aside. Also, prepair the vanilla and salt, so everything is within reach.
Whip the egg white to white foam and then slowly add the sugar while the mixer is running at full speed. Whip until l the meringue is at stiff peakes. In the picture below you see how firm the meringue should be.
Then add the salt, vinegar mix and vanilla and whip until combined.
On the back of the baking paper I drew a 10 » circle ( 25 cm).
Poure all the meringue onto the paper within the circle.
Level and shape the cake. Leave a 1″ (2 cm ) distance to the edge of the circle. The cake will completly fill the cirle during baking.
The original Pavlova had pattern around the edge. So, if you wish, create a pattern you like.
I made the pattern using the back of a tablespoon.
Bake in the middle section of the oven at 300 F (150 C) degrees for 40 minutes … then turn down the heat to 155 F (125 C) degrees + fan and open the oven doore just a bit using a wooden spoon and bake for about 1 hour until the Pavlova are feather light and crispy.
Drag the cake by the bakinpaper on to a wire rack. After a few minutes, the center will collaps and make a crater to be filled with whipped cream and berries later on.
If the midle of the meringue do nit sink, cut, using a sharp knife, through the crust along the edge of the top and push the top down just a bit.
Whip the heavy cream added sugar and vanilla to soft peakes and fill the crater and make a dome on top of the cake.
Cut the strawberries and add them on top making a pattern if you like or put them on more randomly.
Put the cake in the fridge and enjoy within a few hours!
This is what I call a really fresh and delicious summer cake!
sweets 2 share